A tasty way to get a serving of fruit and vegetables!
Preheat oven to 400 degrees.
Combine eggs, oil, and sugar. Gently fold in pear and carrot. In a separate bowl, combine dry ingredients. Add the dry ingredients to the egg mixture until just combined.
Spray 2 twelve-cup muffin tins with nonstick baking spray (I love Baker’s Joy). Fill tins around 3/4 full. This recipe will make anywhere from 18 to 24 muffins depending on the size of your tins and how much you fill them.
Bake for about 18 minutes.
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I searched out this recipe because I had some overripe pears that I wanted to use instead of throw away. It was delicious! I love the texture, light and fluffy with just a light crunch from the nuts. They are not overly sweet, so my blood sugar thanks you for that. 
My kids (ages 4 & 6) loved them too! My batch made 28 standard size muffins. Thanks for sharing!
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lcmessina on 1.8.2010
I didn’t use carrots and I had more wheat flour than white. They were not my favorite that way. The wheat flour made it mealy and all I tasted was wheat. If I do it again it will be with less wheat and much more fruit. I did have some Chinese friends who loved them as they don’t like sweet things so much.